Wednesday, January 4, 2012

This is NOT your typical shortbread cookie, so get that outta your head right now. That said, oh my goodness, are these simply delightful! My sister Kam recommended this recipe to me as a "gotta try." It is one they featured on her Fox news show. It comes from a lady named Renee who calls herself the Great Foodini. Here is a link to her website: www.greatfoodini.com. It looks like she has a lot of yummy recipes!

It is a classic shortbread (flour, butter. and sugar) base, but the added flavors transform this from sweet to savory. They would be excellent for cocktail parties, bridal showers, garden parties, or even a baby shower when you want to serve something unexpected.

Combine all ingredients and mix well. Press mixture into a 1 inch diameter log. Mix 1 teaspoon of granulated sugar and 1/2 teaspoon of sea salt and sprinkle on a sheet of waxed paper. Roll the dough in the mixture and wrap in the waxed paper. Chill at least 1 hour.

When ready to bake, preheat oven to 375 degrees. Slice log into 1/3 inch discs and place on an ungreased baking sheet. Bake 12-14 minutes or just until starting to brown. Cool at least 10 minutes before removing to cooling rack.

* I crushed my rosemary by putting it in a baggie and whacking it with a rolling pin. I wasn't sure how "twiggy" it would be once baked. :-)

Tuesday, January 3, 2012

Ok... so they AREN'T pretty. But trust me... they are delicious. This recipe came to our family via Brandon's friend Dave. We had these little tasty appetizers while visiting with Dave and his parents one Christmas. I would actually categorize them as "man" food, and would be great for upcoming bowl parties! You can also assemble them, freeze in plastic bags, then bake as needed. Super yummy.

My Mom, Jackie Bailey Carman

Introduction

Five years ago, my mother passed away. Even though she was sick, her death was unexpected. She, like I loved to cook. She subscribed to a variety of cooking magazines, religiously clipped gems from the Wednesday newspaper, and swapped recipes with her friends. Over the years, her repertoire and recipe box grew.

Upon her passing, I became guardian of her collection. Her recipe box now filled with family favorites, and memories. Some of the recipes, I know by heart. Some I only remember having the dishes on special occasions, made the way mom made them.

To honor her, my greatest teacher, supporter, and inspiration I want to share her legacy with my memories. I will try to give credit to the original recipe owner, when I can. Many of these have been passed around and I am not sure where they came from, but I will do my best. More importantly, for me, are the memories that each of these hold.